Ingredients

2 tablespoons Dijon mustard
8 slices Jewish rye bread
2 handfuls arugula
1 tablespoon walnut or olive oil
2 tins good quality oil-packed sardines, drained
2 hard-boiled eggs, sliced

Directions

1. Spread one half tablespoon of mustard on four slices of bread.



2. Toss the arugula with the oil and place it on the mustard-coated slices. Arrange the sardines over the arugula.



3. Lay the hard-boiled egg slices over the sardines.



4. Top with remaining bread, cut in half, and serve.

Makes 4 sandwiches.

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